Stuffed Artichokes Reviews

A bit of soppressata and cheese stuffed ingeniously between each leaf gives these artichokes a heartiness worthy of a special course. (Eat them as you normally would, scraping the leaf with your teethbut in this case you'll get a mouthful of flavor-packed filling, too.) Using a pressure cooker speeds up cooking time and also results in incredibly tender artichokes.

I really wanted to like these. I thought they would be a great addition to our Christmas party menu, and had been wanting to cook artichokes for years. I almost didn't make them since they were $2/ea. at most grocery stores in the area, but then I found them at the Asian market for $1/bag of 4. I am sorry I did! It took forever to try to pry the chokes out - and I am no stranger to myriad kitchen tools. I wish I had a video of the fiasco - it was like a comedy show. I finally relented and cut them in half, but they they were not the Christmas-tree-shaped showpieces I had hoped to present at the table. I had to show my guests how to eat them (most are foodies, so was really surprised by this). Those who did liked them, but only well enough to eat a leaf or two. One (French) woman decried the pulling of the flesh off with your teeth and removing the rest of the leaf from your mouth a vile practice and was disgusted with the whole thing. At the end of the night, I had most of them left, which I forced myslf to take to lunch several days until I finally threw the rest out. Probably the worst recipe I have ever tried from this site. Never again

I've made these twice. First with the soprasetta. Second witout soprasetta. I increased the crumbs and cheese instead. Great for vegetarians.
I simply love this recipe. Its amazing and filling. Leftovers work well too. Just steam it for about 10 - 15 mins and stuff your face with it! Yummy.
I am waiting for the really good fresh artichokes to come to the stores/grocers and I will be making this to welcome spring.

Love artichokes - been eating them
for 50 years & this is by far the
worst preparation I've ever tasted.
I should have been suspicious of any
recipe that relies so heavily on oil
for its flavor - 2000 calories of
olive oil in this! And this doesn't
add in the fat calories in the
soppressata & the cheese. The recipe
isn't porportioned right either.
There are simply too many bread
crumbs for the flavor points. Also,
the lemons in the broth left a nasty
bitter taste. Husband said at end of
dinner, "I hope you didn't go to too
much trouble on these because you
wasted your time & two artichokes!"
I agree. Not a keeper!

Love artichokes - been eating them
for 50 years & this is by far the
worst preparation I've ever tasted.
I should have been suspicious of any
recipe that relies so heavily on oil
for its flavor - 2000 calories of
olive oil in this! And this doesn't
add in the fat calories in the
soppressata & the cheese. The recipe
isn't porportioned right either.
There are simply too many bread
crumbs for the flavor points. Also,
the lemons in the broth left a nasty
bitter taste. Husband said at end of
dinner, "I hope you didn't go to too
much trouble on these because you
wasted your time & two artichokes!"
I agree. Not a keeper!

This was my first attempt at making artichokes, and my first time eating more than just the hearts. Followed recipe pretty closely, except I used canned breadcrumbs and omitted the sopressata bcs I didn't want the dish to be too heavy. Both me and my guy agreed the sopressata would have tasted great in there though. Cooked in regular pot and they were fine; tender and flavorful. Couldn't figure out how to get all the fuzzies out. Maybe I wasn't being rough enough in scooping? I'm none to familiar with artichoke anatomy! I would still definitely try again.

These Turned out to die for!!! I was just in the mood to try something new, and remember haveing them when i was little. If i were to do it over again i would use pre done bread crumbs...although the baguette that i used was delicious! I also used prosotto instead of the sausage on accident, but that was still really good! Everyone was asking what i was cooking, the aroma was sooo yummy!And there was not one complaint... even the pups that we have wouldn't leave us alone! :) i will def do this again!!

I made this a few nights a go with
some adjustments and OH MY, how
yummy this was but definately time
consuming so make sure you buy giant
artichokes to make the scooping
easier. I used some mild italian
sausage instead of the soppressata
and used Trader Joe's 4 cheese blend
and didn't bother with the melting
the provelone over the chokes.
And the best part: I added white
wine to the cooking liquid and used
thick slices of onions to keep
the 'chokes of the bottom of the pot
and steamed for around 50-60 min
(big chokes). While the chokes
cooled, I reduced the simmering
broth and then added it to some
melted butter to make the MOST
INCREDIBLE dipping sauce for the
leaves.
This is one of the most incredible
meals I've ever made. I used really
big chokes and stuffed them chock
full, none of this two tablespoon
stuff, there was nearly a cup in
each one! My non-artichoke eating
husband kept coming
into the kitchen wanting to know
what smelled so good and was
thirlled with his dinner.

This was my first go
with whole
artichokes.. and
after trying this
recipe.. I can't
believe what I've
been missing out on!
My boyfriend and I
tried this recipe
for dinner last
night and woke up
this morning still
talking about it. We
cut the recipe down
to make two
artichokes and
doubled the amount
of soppressata and
provolone to make a
heartier stuffing
(we were having
these as a main
course). We used a
rosemary infused
olive oil for the
stuffing and broth,
and threw
the lemon halves in
the pot as well.
They were
there to prop up the
artichokes, but
added a really nice
flavor to the broth.
Unlike other
reviews, we didn't
find this difficult
or tedious at all,
but that could be
because we were
trimming two
artichokes rather
than eight. Either way,
this recipe is worth
the effort.